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Farfalle With Fennel, Capers and Pesto

Farfalle With Fennel, Capers and Pesto

25 minutes total

Fennel works beautifully with Barilla Vegan Pesto in this dish. The fennel is cooked until just soft and finished with the pesto, a handful of capers and chilli flakes, then Barilla Collezione Farfalle Pasta is stirred through it. A really flavoursome combination for any time of year.



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Serves 4

320g Barilla Collezione Farfalle Pasta
190g Barilla Vegan Pesto
150g shallot, finely chopped
400g fennel, roughly chopped
40g capers, roughly chopped
60ml olive oil
½ tsp crushed chilli flakes
½ lemon, zested


Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.


Step 1

Bring a pot of salted water to a boil and cook the Farfalle Pasta according to packet instructions, until al dente.

Step 2

Drain, reserving 150ml cooking water.

Step 3

Meanwhile, heat a sauté pan until hot, add the olive oil and shallot and cook for 5 minutes until just soft.

Step 4

Add the fennel, stir to combine, then cover with a lid and cook for 10 minutes until softened.

Step 5

Add the capers and chilli flakes and cook for another 2 minutes.

Step 6

Remove from heat. Immediately stir in the Barilla Vegan Pesto and the cooking water, then add the pasta and toss until coated.

Step 7

Serve topped with the lemon zest and chilli flakes

Passive cooking

Did you know you can now cook your pasta cutting emission by up to 80%? Try using Passive Cooking, and innovative method that involves using residual heat from just-boiled water to cook pasta, eliminating the need for constant boiling and monitoring. The result is a more sustainable, energy-efficient, and time-saving way to cook pasta.